Worldwide Vegan Bake Sale!

Hi all, happy Worldwide Vegan Bake Week! I have been looking forward to this day all week. Today we went to the new Green Edge store in Lutwyche, Brisbane, for their Bake Sale. I don’t eat baked sweets that often, so I was really looking forward to eating a whole lot of sweetness in the name of  our furry friends. I took along Marcos little nieces and ???????????????????????????????nephew and spent a small fortune on brownies, cupcakes and cookies. Here is just some of what we bought today, which included Berry Patch Brownies, Fairy Bread Cupcakes (GF, SF), Pecan Slices, and Chocolate Chip Cookies. We managed to eat it all between 4 1/2 of us and now I am feeling a little sick, but it was so worth it.

Was their a Worldwide Vegan Bake Sale in your city? What did you eat?

I can’t believe how many people showed up this year. Last year their weren’t as many people, at least when I was there. We??????????????????????????????? had a wait in line for a while and tried to keep those sticky little fingers away from the sweets which we hadn’t purchased yet. While I was there I bought a couple of dry goods that I haven’t tried before. I got a few organic spices for 50 cents each, The VEGG, All Natural Custard Powder, Texas BBQ Primal Strips (meat free jerky) and more Nutritional Yeast (can never have enough). I can’t wait to try out The VEGG, as I have heard its very good. Also I am looking forward to using the Custard Powder to make one of the only desserts I ate as a kid, custard with fresh fruit. I’ve never liked jerky, but it was at the counter so I thought I would try it out.

This dish below is something I made a couple of nights ago. I have been staying at Marco’s house, to keep the dogs away from my house and spend time with the kids, which has been great, but I didn’t bring much supplies with me. This was something I came up with, after it got to dark and cold to walk to the local supermarket. The sauce I made was more like of a soup consistency, as the bar mix I used didn’t blend very well and I ended up just placing half the gnocchi into the sauce. Marco didn’t like it when he first saw it, but it grew on him. He said it tasted more like a Serbian dish that his mother use to make, which was probably why his parents and niece loved it. I would have liked to use vegan chicken stock, but without any the nutritional yeast gave the sauce nice flavor.

With the leftover Gnocchi, I frozen them on trays and then used them the next day in a spicy tomato sauce with spinach. Marco much preferred this as it he loves tomato sauces better. I liked both ways. I did also find that after the gnocchi had been frozen they were more firm and cooked much better.

Another Gnocchi dish I made a while ago is Butternut Pumpkin Gnocchi, which was really delicious! The gnocchi from this batch was also really good, after it had been frozen and cooked. I hope to experiment with some more different recipes soon. I much prefer making my own gnocchi, as store bought have so many preservatives and ingredients that I really prefer not to eat.

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Gnocchi with Creamed Pea Sauce (vegan, gluten free option, soy free nut free)

Ingredients for Gnocchi:

6 potatoes, peeled and chopped

1 cup unbleached plain flour, plus more for dusting (use gluten free flour if you prefer)

sea salt to taste

Ingredients for Sauce:

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, diced

500g frozen peas

2 cups unsweetened plant milk (oat or rice, soy or almond if you can tolerate)

8 tablespoons nutritional yeast or more to taste

sea salt & black pepper to taste

Method:

To make Gnocchi:

1. First boil potatoes in a large pot of water for 20 minutes or until they are soft enough to mash.

2. Strain potatoes and mash with a potato masher. Make sure their are no lumps Season with plenty of sea salt.

3. Add 1 cup of flour and work into a dough on a floury board. If its easier split dough into 2 or 4 batches. Add more flour if the dough is too soft.

4. Roll  dough into logs about 2cm-diameter and 30cm long. Cut dough into pieces with a lightly floured knife. Then form small balls and place on a tray with baking paper. Press a fork on the top of the balls so that they form an oval.

5. Bring a pot of  salted water to the boil, then cook gnocchi for 3 mins or until they are floating on the top of the water. Strain and add to the sauce.

*If you are not using straight away place in the freeze on trays until they harden, then place into airtight bags until ready to use.

*Makes 8 Serves

To make Sauce:

1. In a large pot heat olive oil, then add onion and garlic. Saute for 3 minutes or until onion has soften, but not browned.

2. Add frozen peas and saute until the peas have lightly cooked.

3. Add milk, then blend with a bar mix or processor. Leave it a little bit chunky or puree.

4. Add nutritional yeast, sea salt and pepper  and bring to the boil. Then let it simmer for 5 to 10 mins.

5. Add cooked Gnocchi and serve.

*Sauce makes 6 serves with Gnocchi, or 8 if you want a bit thinner consistency.

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